Table 5

Biogenic amine	R0	S1		S2		S3		SE	Time (t)	Curing salts (C) t*C
Biogenic amine	R0	No curing salts	With curing salts	No curing salts	With curing salts	No curing salts	With curing salts	SE	Time (t)	Curing salts (C) t*C
Tryptamine	27.65	ND	ND	ND	27.47	ND	ND	0.10	***	*	**
Phenylethylamine	ND	22.00 ^cd	26.80 ^bc	13.27 ^e	28.43 ^b	17.46 ^de	35.48 ^a	2.14	***	***	***
Putrescine	7.09 ^de	26.29 ^de	ND	103.71 ^b	36.58 ^cd	288.33 ^a	59.18 ^c	18.53	***	***	***
Cadaverine	ND	2.70 ^d	ND	19.62 ^c	17.77 ^c	35.39 ^a	25.55 ^b	2.59	***	***	**
Histamine	ND	0.22 ^d	0.21 ^d	13.68 ^c	21.04 ^b	21.38 ^b	27.32 ^a	1.53	***	***	***
Tyramine	9.68	5.59	ND	122.26	121.14	170.01	166.34	11.98	***	ns	ns
Spermidine	ND	ND	ND	ND	0.22 b	ND	1.46 a	0.04	***	***	***
Spermine	ND	60.90 ^b	52.08 ^c	45.24 ^d	80.76 ^a	64.93 ^b	77.62 ^a	4.22	***	***	***
Total BA	44.34 ^e	117.69^d	79.09 ^de	317.79 ^c	333.42 ^c	598.54 ^a	392.25^b	40.01	***	***	***

In same row, means with different letters are significantly different. ns = not significant; * = P<0.05; ** = P<0.01; *** = P<0.001. SE - Standard error. ND – not detected.

Table 5: Biogenic amine concentrations (mg.kg^-1 DM) at different processing stages of “Chouriço de Carne” manufactured with and without curing salts.